A couple years ago when I still lived in Venezuela, I used to go to this restaurant that served the most amazing chocolate Risotto! It had rice (of course), Nutella Chocolate sauce, chopped bananas and walnuts…it was served warm. YUM!! One of the yummiest desserts I’ve ever had!

So, to satisfy my sweet tooth but keep my fitness goals in check, I decided to come up with this Clean version of the Chocolate Risotto.

The preparation is pretty similar to that of the Healthy Rice Pudding Recipe I shared with you!

Here’s what to do

In a small sauce pan, place the 1/3 cup of cooked quinoa or brown rice, sweetener, cacao and milk. Stir and bring to a boil over medium-high temperature.

Add the chopped chocolate and stir it in. Allow the mix to simmer for 2 minutes, stirring occasionally so it doesn’t stick to the pan.

Stir in the banana and walnuts, and allow to simmer for 1 more minute. Turn off the heat and allow the risotto to set for 3-4 minutes.

Ingredients

Here’s what to do:

Soak the almonds over night or for 8 hours.

Rinse the almonds and throw away the water.

Place almonds in blender and add 3 cups of cold water. Blend until you get a white “milky” solution.

Using a cheese-cloth, strain the milk (I used the instrument on the picture, this is what we use in Venezuela to filter coffee..it works just fine!); place cloth over a deep bowl and pour the almond milk; the liquid should go through and the cloth should retain the leftover shredded almonds. Squeeze out as much milk as possible.

Place in sealed container and refrigerate!

With the leftover shredded almonds you can make Almond Flour:

Place the shredded almonds in the oven at 180 C for about 20 minutes, until dry and toasted.

Take out of the oven and allow to cool.

Place in blender and shred for 30 seconds to 1 minute, until flour consistency is achieved!

Compared to cow milk, almond milk is a much healthier choice! Give it a try and introduce it in your everyday diet!